Beef Short Ribs Sauerbraten

Season short ribs generously on all sides with salt and freshly ground black pepper. (2 minutes)

Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the short ribs in batches, ensuring not to overcrowd the pan, until deeply caramelized on all sides. (Approximately 10 minutes per batch)

Transfer browned short ribs to a large container suitable for marinating.

In the same skillet, pour in 1.5 cups of water, cider vinegar, and red wine vinegar. Bring to a simmer over medium heat, scraping up any flavorful browned bits from the bottom of the pan with a wooden spoon. (5 minutes)

Add the lightly crushed juniper berries, cloves, and bay leaves. Season with salt and freshly ground black pepper. Remove from heat and stir in 1 cup of ice water to cool the marinade slightly. (3 minutes)

Pour the marinade over the short ribs in the container. Allow it to cool slightly, then cover and refrigerate for at least 24 hours, or up to 48 hours, for maximum flavor infusion.

After marinating, remove the short ribs from the refrigerator. In a large, heavy pot or Dutch oven, melt butter over medium heat. (2 minutes)

Add chopped onion, celery, and carrot to the pot and cook, stirring occasionally, until softened and lightly golden. (Approximately 8-10 minutes)

Add minced garlic and cook until fragrant. (Approximately 1 minute)

Nestle the marinated short ribs into the pot with the softened vegetables. Pour the remaining marinade over the ribs. Add 1 cup of water and chicken broth. Stir in sugar. (5 minutes)

Bring the mixture to a simmer over medium-high heat. Then, reduce heat to low, cover the pot tightly, and simmer gently until the short ribs are exceptionally tender and easily shredded with a fork. (Approximately 3-4 hours)

Once the short ribs are cooked, carefully remove them from the pot and set aside on a platter. Discard the juniper berries, cloves, and bay leaves from the sauce. (5 minutes)

Skim any excess fat from the surface of the remaining cooking liquid in the pot. (2 minutes)

Return the pot with the cooking liquid to medium-high heat. Grind gingersnap cookies into fine crumbs using a food processor or blender. Gradually whisk the gingersnap crumbs into the simmering sauce. (3 minutes)

Stir in balsamic vinegar. Continue to simmer the sauce, stirring occasionally, until it has reduced and thickened to your desired consistency. (Approximately 15-20 minutes)

Season the gravy with salt and freshly ground black pepper to taste.

For an extra smooth sauce, strain the gravy through a fine-mesh sieve before serving.

Spoon the luscious gravy generously over the beef short ribs. Serve hot with your favorite sides, such as mashed potatoes, spaetzle, or red cabbage.